On chilly winter days, there’s nothing better than a nice mug of hot chocolate! It’s warm, comforting and oh-so delicious.
Here’s a great hot chocolate recipe from Arborescence and Bromont’s Musée du chocolat. Try it after a day of winter sports or the next time you feel like nestling into your sofa for the afternoon.
Hot Chocolate Recipe
1 cup milk (2%, 3.25% or soy). If using soy milk, use less chocolate.
60 grams of chocolate pastilles (white, milk or dark).
Adjust chocolate to taste.
If desired, add hazelnut syrup or include a little gianduja (or create a 50/50 gianduja-chocolate blend for a more pronounced flavour).
You can also add a splash of Irish cream, amaretto or Amarula liqueur.
Heat milk in a saucepan.
Melt the chocolate pastilles in a double-boiler or in a microwave on medium heat (15 to 20 seconds at a time). Watch the chocolate carefully to ensure it does not burn.
Use a frother or whisk to create milk foam. Add the melted chocolate to the milk and whisk together.
For children, add marshmallows, whipped cream or a dollop of foamed milk and a sprinkle of cocoa powder.